DressingJuice of 2 limes1T Japanese vinegar2t honey1 squeeze of mustard1/4t white pepper1/4t oregano1/8t cuminCanola oil, just enough to hold together

Toss the romaine lettuce into a large salad bowl. Sprinkle the rest of the salad ingredients over the lettuce.

Mix together the dressing ingredients in a separate bowl. Drizzle into salad, toss and serve immediately. Leftover salad also keeps pretty well as long as you don't put too much dressing on it.

NOTES:1) The original recipe used jicama and onions, but I wanted something a little lighter tasting. Onions overpowered everything.2) I also reduced the cumin from 1/4 to 1/8t. Otherwise, all you taste is cumin.3) Nashi or apple work equally well. I have used both nashi and Honeycrisp apples.4) It will be tempting, but do not use canned mandarin oranges. Compared to all the other flavors and textures, it will be mushy and flat-tasting.